First Ever Brisket Attempt – Thoughts?

Cooked on my Camp Chef WW Pro 26.

Found tips from a few YT vids and pretty much did Goldee's method –

• 12-13lbs Brisket from HEB.
• Uncovered / never wrapped the entire cook.
• Placed on top rack with a drip pan underneath filled with trimmings and a bit of water.
• 180F first 4hrs – Added wood chunks to smoke box every 45-60 mins.
• 200F for 5hrs where it stalled at 155F.
• 225F for the remainder (7-8hrs).
• Probe felt like butter at 195F.
• Removed, covered in my smoked tallow drippings, and wrapped in foil.
• Let it come down to 180-185F @ room temp (30 mins).
• Placed in a cooler packed with towels – Rested for 5hrs & checked temp (150-155F)
• Removed from cooler, kept in foil, and placed in 155F oven.
• Continued to rest for another 3hrs (8hrs total).

This brisket tasted absolutely incredible to me. Curious what you pros think.